• 3 tablespoons olive oil
  • 2 yellow onions, peeled and diced
  • 1 cup celery, sliced thin (about 2 stalks)
  • 2 to 3 cups green cabbage, sliced into thin ribbons
  • 4 garlic cloves, peeled and minced
  • 8 cups of low-sodium chicken broth
  • 3 to 4 cups shredded cooked chicken, you can cook the chicken or use a store bought rotisserie chicken if you would like!
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • l4 large kale leaves, torn into bite-sized pieces (discard the center rib)
  • 1 cup zucchini, diced into bite sized pieces
  • 1 tablespoon lemon juice


  1. To a large Dutch oven or  deep pot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften.
  2. Add the cabbage and sauté for an additional 3 minutes, or until cabbage wilts and softens.
  3. Add the garlic last and sauté for another 1 to 2 minutes.
  4. Add the chicken broth, shredded chicken, parsley, oregano, salt and pepper to taste, and boil about 5 – 10 minutes.
  5. Add the kale, zucchini, and lemon juice.
  6. Boil for another 5 minutes, or until kale has wilted and zucchini has softened.
  7. Taste soup and add salt or herbs as needed for additional flavor.
  8. Serve with avocado (optional) & enjoy!